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Abstract
The present study was conducted to investigate the process of osmotic dehydration for Golden melon. Response surface methodology was used to optimize the osmotic dehydration conditions to obtain a product with higher desirability on the basis of nutritional composition and sensorial properties. The sample to osmotic solution ratio was maintained as 1:10. Size of the fruit pieces (2.5-7.5mm), blanching time (3min -7min), concentration of osmotic solution (25ºB-55ºB) and dipping time (90min-270min) were used as an independent response variables.